Ingredients

Smear a little butter inside 6 ramekins or a 15x20cm/6x8" baking dish and pre-heat the oven.

Chop the dates into a bowl then add boiling water.

Stir in the bicarbonate of soda then set this aside.

Put the butter and sugar into a bowl beat them together until softened.

Beat in the treacle followed by the egg and then the flour.

Stir in the prepared date mixture.

Pour the mix into the prepared dish(es).

Bake for 15-25 minutes.

Equipment

6 ramekins or a 15x20cm/6x8" baking dish

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

15-25 minutes

This sticky toffee pudding went down a treat! Perfectly delicious and the sponge is so light...everyone loved it! I doubled the recipe which filled a large muffin tray with 6 individual portions with enough left over to fill another ramekin so got 7 generous sized portions out of it. I made a sauce by gently heating then blending some medjool dates, goats butter, treacle and rice milk. So easy to make and now a firm favourite :-)

By Miss Kay Capaldi

26 Dec 2015

I doubled the recipe and served at a family dinner. I made a toffee sauce with 2Â½ oz brown sugar, 1Â½ oz butter and 2 tbsp double cream mixed together and brought to the boil for 3 minutes. Served with either cream or vanilla ice cream it was absolutely delicious. Some of the family members didn't even realise it was gluten free!!

By Mrs GILL MCMAHON

27 Jul 2015

Made double the mixture with dairy free spread instead of butter and 1/4 tsp Xantham gum. The whole pudding was demolished and will definitely be making this again.
Made a sauce with brown sugar, golden syrup, vanilla essence and dairy free spread, boiled for 5 mins then added soya cream- delicious

By Mrs Rhian Rochford

02 Mar 2014

I have made this a couple of times with doves farm gluten free SR flour and found it a hit with my dinner guests. It is light and fluffy rather than thick and gooey but delicious all the same.

By Miss Caroline Teasdale

12 Dec 2013

After scouring for hours to find a well-reviewed sticky toffee pudding recipe, we found this one and it was perfect! I am gluten and wheat intolerant and my boyfriend has a dairy allergy so it was an ideal recipe. We used a Bain Marie but the bottom was still a bit undercooked so next time I think we'll try without but still tasted amazing!

By Miss Nicola Wetherell

13 Apr 2013

Anna's review was very helpful. I followed her method and found that double the quantity was plenty for 8 people. I used self raising gluten free flour so I used half the quantity of baking powder. Even though the pudding sank in the middle as it cooled it still had a lovely texture.

By Mrs Amanda Sherwood

28 Oct 2012

My son's first attempt at baking on his own! This was delicious and will definitely be repeated. Made with wholemeal self-raising flour. Ran out of treacle so substituted golden syrup. Would probably chop up the dates next time. Very tasty with vanilla ice cream.